Sunday, May 9, 2010

Parsley Pistachio Pea Pesto Over Pasta Recipe

Well we started out having this pesto for four, and got surprise guests at the last minute. I had just enough homemade egg noodles left for four, so out came some boxed pasta made seperate to fed the clan. Not a problem, just made another quick batch of pesto, and a pound of bow ties. So, they all got a little taste of the homemade pasta, but we ended up having both kinds to feed our company.

I kind of felt bad since everyone kept saying the homemade pasta was better than the dry pasta, a nice compliment, glad they got a little taste of the noodles.

Cook 1 cup of peas according to package. In food processor combine cooked peas, parsley, nuts, cheese, garlic and 2 tablespoons of water to form a paste. Slowly add oil until well blended add salt and peppers to taste.

In a large pot of salted water cook pasta to your preference, add the peas to the water just before pasta is done. Drain pasta and peas reserving 1 cup of water. Put pasta and peas back into the pot and toss with 3/4 cup of Parsley Pistachio Pesto sauce add enough pasta water to create a sauce ( freeze leftover sauce in ice cube trays for another time thaw before using ). Serve with more Parmesan and Parsley Garlic Butter on top.

30 comments:

Yum Claudia. You know, lately I haven't been that hungry due to the heat down here. But when it hits, I'm so incredibly ravenous that I want rich, delicious things like this pasta dish. I love that you used farfalle for some of it (one of my favorite pasta shapes)!

You always have something wonderful cooking in your kitchen. I sure wish we lived closer, lol! This sounds wonderful with the pistachios. I have never tried pasta with nuts before but I can imagine the richness they add.

In our family, Palm Sunday started off the Holiday for Easter, with a blessing from grandma Victoria. Grandma would take the palms, dip the...

About Me

My blog was created in 2009. When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. Cooking those recipes keeps her with us. My two grown sons and family members now have all the family traditional recipes in one place. This blog is dedicated to the memory ofMargaret Ann Fanelli Colenzo.